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Zesty Small Batch Hatch Green Chile Salsa Verde Recipe for Easy Canning

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A fresh, tangy salsa verde featuring roasted Hatch green chiles and tomatillos, perfect for small batch canning and packed with smoky heat and bright acidity.

Ingredients

Scale
  • 8–10 medium-sized Hatch Green Chiles, roasted, peeled, and seeded
  • 1 pound (450 g) tomatillos, husked, rinsed, and quartered
  • 1 medium white onion, roughly chopped
  • 3 large garlic cloves, peeled
  • 1/4 cup loosely packed fresh cilantro, chopped
  • Juice of 1 large lime (about 2 tablespoons)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 cup (120 ml) water
  • 1 tablespoon olive oil (optional)
  • For canning: sterilized half-pint (8 oz/240 ml) jars and lids
  • Optional: canning salt

Instructions

  1. Preheat oven to 450°F (230°C) or set grill to medium-high.
  2. Place Hatch green chiles and tomatillos on a baking sheet or grill rack. Roast, turning occasionally, until skins are blistered and blackened (about 10 minutes for chiles, 15 minutes for tomatillos).
  3. Transfer roasted chiles to a bowl and cover with plastic wrap or kitchen towel to steam for 5 minutes.
  4. Peel skins off chiles carefully, remove stems and seeds, and roughly chop. Set aside.
  5. Roughly chop onion, peel garlic cloves, and chop cilantro.
  6. In a blender or food processor, combine roasted chiles, tomatillos, onion, garlic, cilantro, lime juice, salt, and water. Pulse until desired consistency is reached (chunky or smooth). Add olive oil if using and blend to combine.
  7. Taste and adjust seasoning with more salt, lime juice, or water as needed. Optionally add a pinch of sugar if tomatillos are too tart.
  8. Sterilize half-pint jars and lids by boiling or dishwasher on high heat.
  9. Using a funnel, ladle hot salsa into jars leaving 1/2 inch headspace. Wipe rims clean, place lids, and screw on bands finger-tight.
  10. Process jars in a boiling water bath canner for 15 minutes (adjust for altitude).
  11. Remove jars carefully and let cool on a towel-lined counter for 12-24 hours until lids seal with a ‘pop’.
  12. Check seals before storing jars in a cool, dark place.

Notes

Steam roasted chiles before peeling to loosen skins for easier removal. Adjust heat by using fewer chiles or adding jalapeños for extra spice. Lime juice is essential for flavor and safe canning. Store canned jars in a cool, dark place up to one year; refrigerate after opening and use within two weeks. Salsa flavor improves after a day or two in the fridge.

Nutrition

Keywords: Hatch green chile salsa verde, small batch salsa, canning salsa, roasted green chile salsa, tomatillo salsa, easy salsa verde, spicy salsa, homemade salsa

Find it online: https://zorbmeal.com/zesty-small-batch-hatch-green-chile-salsa-verde-recipe-for-easy-canning/